Consuming Passions - Worldwide Events Managers

Coconut-crumbed Whiting Fillets with Peach Salsa

Serves: 6 (or 10 as appetisers)

Notes

Especially delightful when made with small whiting fillets. Other thin white fish fillets may be used.

Ingredients

• 1kg whiting fillets (or other small fish fillets)
• 50g plain flour, seasoned with a little salt
• 2 free range eggs
• 100ml whole milk
• 1/4 tsp white pepper
• 1/4 tsp black pepper
• 250g shredded coconut
• Olive oil, for shallow frying

Peach salsa:

• 1/2 Spanish onion finely diced
• 4 peach halves finely diced.
• 1 tomato flesh
• 2 Tbsp coriander chopped
• Juice of lemon or lime
• 1 Tbsp extra virgin olive oil
• 1 tsp sugar
• Salt and pepper

Mix and refrigerate.

Method

Run fingers over whiting fillets, removing any fins and bones. Whisk eggs, milk and seasoning until light and fluffy. Place flour in flat dish, egg mix in bowl, coconut in another and arrange in that order. Begin ‘crumbing’ by dipping fillets into flour, covering both sides and shaking off excess, followed by egg mix, carefully draining excess then gently press into shredded coconut on both sides. Lay fillet on absorbent paper and crumb the rest of the fish. In skillet or frying pan heat a little oil to medium hot and gently fry the fish until golden brown on both sides, approximately one minute each side. Serve with peach salsa